Tuscan Chicken Cakes with Golden Aioli |
|
 |
Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
|
A delightful summer main dish. The cakes can be made ahead and frozen. Make small cakes to serve as an appetizer. This recipe is from our special friends - Ray and Anita. They were our next door neighbors for 23 years. Our children grew up with 2 sets of parents. Ingredients:
1/2 cup mayonnaise |
2 tablespoons honey mustard |
1 clove garlic, pressed |
3 cups cooked chicken, shredded |
1 cup italian seasoned breadcrumbs |
1/4 cup mayonnaise |
1 egg, lightly beaten |
1/4 cup prepared basil pesto |
2 teaspoons honey mustard |
1/3 cup finely chopped sun-dried tomato |
1/2 cup finely chopped red onion |
2 tablespoons olive oil |
1 (5 ounce) package mixed salad greens |
1/3 cup balsamic vinaigrette |
chopped tomato, garnish optional |
Directions:
1. Whisk together 1/2 cup mayonnaise, 2 tbls mustard and garlic, cover and refrigerate.
2. In a large bowl, mix together chicken, 1/2 cup bread crumbs, mayo, egg, pesto, 2 tsp mustard, tomato, and onion.
3. Make 8 patties (cakes) using 1/3 cup of mixture for each and coat lightly with remaining bread crumbs.
4. Heat oil in a large nonstick skillet over medium high heat.
5. Cook cakes until golden brown on both sides and drain on paper towels.
6. Combine salad greens and dressing and divide among 4 serving plates.
7. Add 2 chicken cakes to each plate, top with Golden Aioli and garnish with tomato.
|
|